A quintessential winter Punjabi staple: Sarson ka Saag with the classic maize flatbread Makki di Roti!!  Irresistible is the word 🙂 I got to taste the real deal in Amritsar last month and knew that everything I had eaten before was junk!  So, I decided to make it from scratch  and was thrilled to get this recipe from the article written by Vernika Awal, a talented food blogger and writer and cook who  featured the detailed recipe by Chef Reetu Uday Kugaji. Unlike my usual tendency to stray from the recipe, this time, I stayed the course with very little changes in the measurements and I am glad I did! The only thing I will confess is that I tried my darnest to mash the greens with the masher, but gave up and just used the blender. Happy to take any pointers that any of you want to give me in that regard!

It looked and tasted divine if I may say so myself 🙂








  • Yield: 6 servings
  • Prep Time: 45 minutes
  • Cook Time: 1 hour


  • 5 bunches Sarson leaves (Mustard greens)
  • 1 bunch Palak (Spinach leaves)
  • 1 bunch Bathua (Pigweed)
  • 1 Medium sized onion finely chopped
  • 2 Green chilies finely chopped
  • 1
  • 8 Garlic cloves, sliced
  • 1/2 Cup Tomato puree
  • 2 tbsp Makki ka Aata (Maize flour)
  • 2 tbsp Jaggery grated
  • 2 tbsp Red chili powder
  • 1/2 tsp Garam Masala
  • 1/4 tsp Cumin powder
  • 2 Dried red chilies
  • 4 tbsp Ghee


  1. Clean and remove the thick stems from all the greens and wash them thoroughly a few times under running water. Chop them fine and add to a large heavy bottomed pan.

  2. Add just enough water till the greens are half covered.

  3. Add the chopped green chilies and grated ginger and salt to the greens.

  4. Cook them till they are tender on medium heat UNCOVERED !!

  5. When they are full cooked, strain the liquid (save it!) add the greens to a blender and blend to the desired consistency and return to the pan.

  6. Add the makki ka aata and grated jaggery and mix well, allow to simmer. Add the reserved liquid and adjust consistency.

  7. Heat 2 tbsp of ghee in a small pan. Add the chopped onions and saute till the onions are transluscent. Then add the half of the garlic, 2 tbsp red chilii powder, 1/4 tsp cumin powder, and saute well till the spices blend well.

  8. Add the 1/2 cup of fresh tomato puree and cook till the ghee separates out. Pour this into the simmering saag and mix well.

  9. For the final tempering: Heat 2 tbsp of ghee. Add the balance sliced garlic and saute till they get fragrant and add 2 dried red chilies, saute for a few seconds and turn off the heat.

  10. Take out the Sarson Ka Saag out of the pan into a serving bowl. Sprinkle 1/2 tsp of Garam Masala on the Saag.

  11. Pour the golden garlic slices and red chilies tempering on the Saag.

  12. Serve hot with freshly made Makki di Roti or any flatbread of your choice! And devour!!

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